Oliver & Bonacini has been planning events since 1993, offering private dining rooms in each of our restaurants. Over time we have built a portfolio of exclusive event venues, allowing us to provide O&B quality, service and style on a grand scale. In February 2012 we opened our full service Event Planning Studio in the Simpson Tower, employing over 30 dedicated Event Specialists, each able to speak with you knowledgeably about our extensive portfolio of unique event venues. In 2013, O&B was named a preferred catering provider to the Royal Ontario Museum, Design Exchange, The Round House at Steam Whistle Brewing and all INK Entertainment event venues, in addition to launching our own direct-to-venue catering service, O&B Caters.
We offer an extensive portfolio of unique, stylish event and restaurant venues, each one supported by Oliver & Bonacini chef-driven cuisine, professional and personal service and a team of dedicated Event Specialists. The diversity of our spaces allows us to host a wide range of events, such as closing dinners, business meetings, personal celebrations, weddings, kosher-catered events, bar mitzvahs and large corporate events. While each venue is unique, with distinct differences in both décor and cuisine, they all share the same commitment to exceptional service and respect for food.
In addition to our restaurant and event venues, we are also proud to offer direct-to-venue catering at the location of your choice, featuring O&B’s signature chef-driven cuisine.
401 Bay St, Toronto, ON M5H 2Y4, Canada
MEET THE CHEF
Passionate about crafting flavourful, seasonal dishes for a diverse range of events, Chef Michael Robertson has worked with Oliver & Bonacini for more than 13 years. After graduating from George Brown College with a diploma in Food & Beverage management, he began his culinary career as the Chef de Cuisine at the Scarborough Golf & Country Club. In 2005, Chef Robertson was hired as a cook at Canoe, O&B’s critically acclaimed Canadian-inspired restaurant, where he worked his way up to Senior Sous Chef. In 2009, he was appointed Senior Sous Chef of Auberge du Pommier, where he executed traditional French dishes with a distinct modern flare.